Capocollo di Casalbore: Artisanal Perfection
Capocollo — often called Coppa in Northern Italy — is sliced from the neck muscle (collar) of the pig. This specific part is characterised by a beautiful, natural ratio of lean muscle tissue and tender, flavourful fat veins.
In our village of Casalbore, Capocollo is prepared according to centuries-old rural tradition. The meat is massaged with sea salt, black peppercorns, and local aromas, then tightly bound and aged for months in the fresh mountain and hill air of Casalbore.
The result is a characterful, ruby-red charcuterie with a delightful balance of savoury spices and a creamy, soft texture that melts on the tongue.
Artisan Quality & Microclimate
Capocollo di Casalbore stands out thanks to its unique terroir and production method:
Casalbore Microclimate: The drying process takes place in the specific, pure air currents of the hills around Casalbore (Campania).
Traditional Craftsmanship: Hand-salted, seasoned and tied using traditional methods to ensure even curing.
Pure & Natural: Gluten-free and lactose-free, whilst staying true to the traditional recipe.
Serving Tips & Gastronomy
Aperitivo & Antipasto: Slice the Capocollo thinly and serve alongside aged goat cheese, pecorino, and crispy grissini.
On Artisan Bread: Exceptionally delicious on warm focaccia or a rustic Italian roll with a drizzle of extra virgin olive oil.
Wine Advice: Pairs excellently with characterful red wines from the region, such as an Aglianico or a full-bodied dry white wine.
Frequently Asked Questions (FAQ)
What is the difference between Capocollo and Coppa?
There is no difference in terms of the cut: Capocollo is the traditional name in central and southern Italy (such as in Campania), whilst the name Coppa is mainly used in the north.
What is the best way to slice and serve Capocollo?
Slice the Capocollo into wafer-thin slices for the best flavour, and allow the meat to come to room temperature briefly before serving so that the fat releases its full flavour.
How is the product dispatched?
The Capocollo is vacuum-packed and shipped chilled in special insulated boxes containing ice packs.
Product specifications
Product: Capocollo di Casalbore / Artisanal Coppa di Casalbore
Brand / Range: Kelvini Italian Artisan
Product type: Capocollo / Coppa / Dried pork shoulder (Cured meats)
Place of origin: Casalbore (Campania), Italy
Weight options: Approx. 500 grams | Approx. 1.0 kg (vacuum-packed)
Pork (neck muscle), sea salt, black pepper, natural herbs/spices, preservatives (potassium nitrate, sodium nitrite).
Allergens: Gluten-free. Lactose-free.
Keep refrigerated between +2°C and +7°C. After opening, store dry and refrigerated.
Capocollo di Casalbore is made from the upper neck muscle (musculus trapezius). The product is characterised by microclimatological ripening conditions specific to Casalbore (Campania), with natural dry salting and seasoning with Piper nigrum.
Capocollo di Casalbore / Artisanal Coppa di Casalbore.
Italian dried pork neck from Casalbore, artisanal charcuterie from Kelvini, gourmet meat from Campania.
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